Wheaten Bread

  • Credit: Chef Brian McDermott


- 8oz course wholemeal flour.
- 12oz white soda flour.
- 1 teaspoon baking soda.
- 2oz sugar, optional.
- Handful porridge oats.
- 1 egg.
- 1 pint buttermilk.
- 2 fl oz Donegal Rapeseed Oil.


  1. Preheat oven to 150 degrees celcius.
  2. Mix all the dry ingredients together then add the oil.
  3. Finally add the egg and the buttermilk.
  4. Divide into two tins that have been pre-greased and bake in the oven for 1 hour.
  5. Leave to stand for 5 minutes when taken out of the oven and place on a cooling rack.


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Rhonda Laird

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